Debjani is a very active contributor to our Cook Like a Bong Facebook page. She has also contributed to the recently published authentic Bengali recipe cookbook, Sharadiyar Rannabati. Debjani posted about her signature dish, Achari Murgh in the Facebook page. I have heard and tasted alu achari before, but achari murg was an absolute different preparation. So, I tried it out at home and it was marvelous. So, I thought of sharing this wonderful recipe as a guest post from Debjani Chaudhuri.

Bengali chicken or mutton curries are mostly include potatoes with a thick and spicy gravy. Whether it’s chicken-do-peyaja or the kasha mutton potatoes are a must. But, unlike the age old dishes, this special chicken curry from Debjani’s kitchen didn’t have those potatoes neither does it have that pinch of garam masala to add the extra flavor. According to Debjani, as garam masala as its own smell and taste it would have killed the scent and tangy taste of the pickle oil.

Ingredients:

Chicken , cut into small pieces

8 whole dry red chilies

1 teaspoon Mustard seeds

½ teaspoon Fenugreek seeds(methi dana)

½ teaspoon Cumin seeds / jeere

1 teaspoon Fennel seeds (saunf / mouri)

1 teaspoon Onion seeds (kalonji)

1 teaspoon Thymol/ carom seeds (ajwain)

2- 3 Bay leaves

Mustard oil (must to use shorshe tel)

4 medium Onions, chopped

2 inch piece Ginger, chopped

15-20 cloves Garlic, chopped

1 teaspoon Turmeric powder

1 teaspoon Red chilli powder

4 medium Tomatoes, chopped

1 tablespoon Lemon juice

Fresh coriander leaves, chopped ( for garnishing – optional)

3 – 4 tablespoon of pickle oil

Salt to taste

Preparation:

Heat oil in a wok (kadai) and add all the seeds ( paanch phoron n ajwain) for tempering

Let the seeds splutter a bit, add bay leaves and whole red chilies

Add onion and garlic, ginger and tomatoes

Put in the turmeric powder, red chili powder, and salt

Add the chicken pieces and fry with the spices a bit

When the oil separates, pour in little water and cook covered

Cook it on a slow fire and let the chicken become tender and cooked in its own juice, without adding too much water

When nearly done add lemon juice and ad pickle oil, mix and cover

Put off the flame, and serve with chapatis and salad.

Hot Tips – Debjani did not use garam masala for the preparation as it will spoil the taste of pickle. She used garlic pickle oil for this preparation, but you can also use pickle oil of chili pickle or mixed pickle, for added punch.

4 thoughts on “Guest Post – Achari Murgh”

Pickle oil is the extra oil that you get from the pickle bottle. If you have any pickle at home which is preserved in oil you can use that. Pickle oil is a lot spicier than simple oil. If you don’t have that then you can make some. Put in raw mangoes or lime in a sterilised jar, add some chili powder, coriander powder and pour in mustard oil. Keep that for a few days, 3-4 days under direct sunlight and you’ll get your pickle oil.

Hey ! I made this the other day. Came out really yummy. What really got me stuck initially was what was the quantity of chicken to be used? 500 grams or 1 kg. I settled by halving the spices, came out perfect. This one is a keeper.